Description
This Banana Bread Cake with Cream Cheese Frosting is a delicious twist on the classic banana bread, offering a moist, flavorful cake paired with a creamy, tangy frosting. Perfect for any occasion, it’s an easy-to-make, indulgent dessert that will leave everyone craving more!
Ingredients
For the Banana Bread Cake:
1 ½ cups mashed ripe bananas (about 3–4 bananas)
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk (or milk with 1 tablespoon lemon juice/vinegar as a substitute)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar (adjust to desired sweetness)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Add the mashed bananas and mix until incorporated.
- Gradually alternate adding the dry ingredients and buttermilk to the banana mixture, starting and ending with the dry ingredients. Stir until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating until fluffy and smooth.
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
- Slice and serve!
Notes
Add-ins: You can mix in chocolate chips, chopped nuts, or shredded coconut for extra flavor.
Healthier Option: Use whole wheat flour instead of all-purpose flour and reduce the sugar for a lighter version.
Vegan Version: Swap eggs with flax eggs, butter with dairy-free margarine, and use dairy-free cream cheese for the frosting.
Storage/Reheating: Store in an airtight container in the fridge for up to 4-5 days. Unfrosted cake can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake, Banana Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 340 kcal
